Ragù di cinghiale – Wild boar ragout – Ragout mit Wildschwein

Deutsch For wild boar ragout, I have read a wide variety of recipes, including raisins soaked in rum, tons of herbs that are not typically for Italy. So I chose a recipe that goes a bit in the direction of ragu alla bolognese, but omitted herbs such as thyme and rosemary. I kept juniper and bay leaves, cooked in a […]

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Venison roast from the leg – Hirschbraten aus der Keule

Deutsch This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today rather with a much shorter cooking time pink. Classic side dishes are red cabbage or brussels sprouts and dumplings or noodles. 2 servings Ingredients: 700 g deer meat from the leg 3 tablespoons oil 1 […]

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